Recipes in the world of Flavilo

Sliced Poppy Seed and Vanilla Stollen, dusted with powdered sugar

Poppy Seed and Vanilla Stollen

The origins of Stollen can be traced back to 15th century Germany, where it began as a butter-free Lenten bread, later evolving into a rich, sweet holiday loaf with the "butter indulgence." This poppy seed and vanilla version is a true cultural fusion: the meeting of the Hungarian Christmas classic – the poppy seed bejgli – and the German stollen. The poppy seed filling, blended with silky vanilla, gives this cake a special aroma, making it both nostalgic and innovative. Recommended for holiday breakfasts, gift packages, or alongside a warm tea on cold winter evenings. Tip: For a spicier version, a pinch of cinnamon also goes well in the poppy seed filling.

Prep Time 40 min
Preparation 40 min
Total 1 hr 20 min
3280 Kcal
Facebook
Twitter
LinkedIn

Ingredients for this recipe

Servings: 10
⭕ 500 g All-purpose Flour
⭕ 7 g Dry Yeast
⭕ 200 ml Warm Milk
⭕ 100 g Sugar
⭕ 150 g Butter
⭕ 1 Egg
⭕ 150 g Ground Poppy Seeds
⭕ 100 ml Milk (for poppy seed filling)
⭕ 1 Vanilla Bean
⭕ 30 g Powdered Sugar (for dusting)

Bevásárló kosár ikon Shopping List (0) ▼

    Allergen Information
    GlutenGluten
    MilkMilk
    Information iconRead More

    Preparation Steps

    1

    Sift the flour into a bowl, then mix in the dry yeast and half of the sugar. Add the warm milk, melted butter, and egg. Knead until you have a smooth, slightly soft dough. Cover and let rise in a warm place for 1 hour.

    2

    Meanwhile, prepare the poppy seed filling: heat the milk with the remaining sugar and the seeds scraped from the vanilla bean. Stir in the ground poppy seeds until smooth, then let cool completely. Tip: For a thicker filling, add a little breadcrumbs.

    3

    On a lightly floured surface, roll out the risen dough into an oval shape. Spread with the cooled poppy seed and vanilla filling, then fold one of the long edges over the other.

    4

    Place the shaped dough on a baking sheet lined with parchment paper and let rest for another 30 minutes. Preheat the oven to 350°F (180°C) using the upper and lower heat setting.

    5

    Bake for 35–40 minutes, or until golden brown. If necessary, cover towards the end of baking to prevent burning.

    6

    Let cool completely, then dust with powdered sugar. Tip: It tastes best after 3–4 days stored in a cool place, when the flavors of the dough and filling have melded.